Fumbling Toward Culinary Talent: Spinach Artichoke Dip

This is a variation of a recipe I got from The Washington Post. It's damn good. 

Ingredients

• 2-3 TB of extra virgin olive oil
• 1 can of quartered artichoke hearts, drained and chopped
• 1 package of frozen spinach, thawed and chopped
• 1-2 TB Dan-Os garlic seasoning
• 1 ts red papper flakes
• 1 TB of Smoked paprika
• 1 package of cream cheese (8 oz.), softened to room temperature
• 1 cup of shredded mozzarella cheese
• 1/4 cup of Parmesan cheese
• 1/2 cup of sour cream
• Salt and pepper to taste

Process

Heat the oil  in a cast-iron skillet on medium-high heat and add in the chopped spinach and artichokes. Add the seasonings with some salt and pepper. Saute for 8-10 minutes until most of the liquid is sweated out of it. 

Turn off the heat and add in the the cream cheese and cheeses and stir thoroughly, so it's evenly combined. Add in the sour cream until it's evenly combined. Taste the mixture and add in salt and freshly ground black pepper as needed. 

Get the broiler going in your oven and put the the skillet on the middle rack in the oven and broil for 5 minutes or so.